Overnight Blueberry French Toast

 NOTE:  Was really excited about an overnight recipe that we could just pop in the oven on a Sunday morning.  For those that know me, I'm not a huge fan of eggs and this recipe had too much egg flavor to me.  If I were to make it again I would add cinnamon, vanilla & orange juice to the egg mixture.  Maybe even a bit more syrup.

 

French Toast:

• 12 slices bread, cut into cubes (french or Texas toast work well.  I prefer Texas Toast.)
• 1 (8-ounce) package cream cheese, cut in cubes
• 1 cup blueberries (fresh or frozen)
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 Tablespoons cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 Tablespoon butter

1.  Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

http://realmomkitchen.com/1688/overnight-blueberry-french-toast-with-blueberry-syrup/